Fancy Sushi
Last inspected: Feb 2, 2026
35
Score
Fancy Sushi has been inspected three times since 2025. Fancy Sushi was last inspected on Feb 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly five violations before.
When inspectors have written things up, “toxic substance/chemical improperly stored” has been the most frequent reason, cited two times.
Compared to other St. Johns restaurants (averaging 69), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
3
Inspections
4
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over udon noodles in bottom of flip top reach in cooler on make line in kitchen. Raw fish and raw fish roe stored over various prepared vegetables in bottom section of reach in cooler at sushi bar. Also raw beef stored over raw salmon in bottom of reach in cooler on make line in kitchen. All items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Pump soap for hand wash station in middle of sushi bar stored with containers of small utensils, soap moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Employee washed hands with no soap. After food preparation employee washed hands in triple sink without any soap then continued to do food preparation and handle clean equipment.
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45F - Cold Holding); raw shrimp (56F - Cooling); cream cheese (45F - Cold Holding); cut cabbage (46F - Cold Holding) in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, internal door to walk in freezer propped open. raw chicken (48F - Cold Holding) in over filled, double panned container in top section of reach in cooler on make line, per manager lid has been consistently open for no more then a few hours, chicken moved to walk in cooler. Recheck of all items at or below 41F. raw fish roe (53F - Cold Holding) sitting out on counter at sushi bar at beginning of inspection, per manager roe has been taken in and out of for less then 2 hours and is usually used up within 4 hours, manager placed roe on time control for busy hours of the day and placed roe for to day back in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Page 3 of provided written procedures for time control not filled out, manager filled out during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers with rice cloths stored inside hand wash sink of hand wash station by triple sink, items moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees engaged in food handling and manager on site not able to locate food manager certification that said they had, but has been working on site for less then a few weeks.
53A-05-6
Basic - Food stored on floor. Buckets of raw chicken in walk in freezer. Bucket of cut onions and box of avocados in walk in cooler. All items moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink for employees stored over make line cooler, drink moved. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler on cook line preparing food, employee corrected during inspection. **Corrected On-Site**
13-03-4
35
Aug 12, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over krab sticks in walk in freezer, fish removed from original packaging. Also Raw shrimp over shrimp sauce in walk in cooler. Also Shrimp and raw fish heads over beer in walk in cooler. Also raw fish roe over sauces in reach in cooler at sushi bar. Manager moved all items. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (64F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting gout for a couple of hours, roe put back in cooler. raw shrimp (45F - Cold Holding) in top section of flip top reach in cooler on cook line, per manager lid has been consistently open for several hours, lid closed. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored with bottles of soy sauce in cabinet in hallway leading to bathrooms, bottles moved. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (54F - Cooling, after 30 minutes 50F) in walk in cooler. raw chicken (53F - Cooling, after 30 minutes 49F) in reach in cooler on cook line. Both pans stacked over 2 inches deep, chicken put on sheet pans and placed in walk in freezer. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Rice bags in hand wash station next to triple sink. Plastic dish rack in hand wash station by dish machine. All items moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area, employee corrected during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for any items held on time control anywhere.
03F-10-5
Basic - Single-service articles improperly stored. Box of chop sticks in cabinet in women's bathroom, box moved. **Corrected On-Site**
25-05-4
Basic - Food stored on floor. Thawing krab sticks in walk in cooler. All items moved. **Corrected On-Site**
08B-38-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee cooking on flattop on cook line.
12B-09-5
37
Feb 12, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Fancy Sushi last inspected?
The most recent health inspection at Fancy Sushi on file is from Feb 2, 2026. The public record contains three inspections in total.
What is the most common violation at Fancy Sushi?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at Fancy Sushi.
How does Fancy Sushi compare to other restaurants in St. Johns?
Fancy Sushi most recently scored 35 out of 100, which is lower than the St. Johns average of 69.
Has Fancy Sushi's inspection record improved over time?
No. Recent inspections at Fancy Sushi have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Fancy Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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